Yellow Squash Kamut sourdough fritters

Mix a cup of discarded sourdough starter with kamut and water. Set in a warm place to ferment for about 3~4 hours.

Shred yellow squash or any variety of summer squash. Add two tsp salt to remove excess water and it also serves to flavor squash up. Set aside for 15 minutes.

Squeeze out as much water as possible.

Slide perilla leave pickle or use same amount of kimchi or even kraut.

In a large bowl, mix together the batter and veggies. Season with powers.

Fry them on a crepe maker or any flat pan you have on high heat with olive oil. Turn down the heat in a few seconds once all fritters are getting in. Cook both sides until golden. Serve immediately.